Gluten Free and Dairy Free Italian Turkey "Meatballs" with Pesto Sauce Recipe

personal chef fort lauderdale event catering

This is one of those “kitchen miracles”. You will wonder why you ever used eggs as a binder.
Serves 4-6
1 1/2 lbs/675g ground turkey
1 onion minced, or 2 teaspoon/10ml dry onion
1 cup/225ml crisped rice crumbs
1/2 teaspoon/2ml garlic powder
1/2 teaspoon/2ml dry thyme
1/2 teaspoon/2ml Italian seasonings
1/4 teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon/15ml Worcestershire Sauce
1 heaping tablespoon/15ml minced fresh parsley
2-3 tablespoons/30-45ml stock or water
Preheat oven to 375F/190C/GasMark5
Combine turkey with all ingredients except water. Add water and mix well. Using your hands form mixture into 2 inch/5cm balls and place on baking sheet.
Bake for 20-25 minutes or until browned.
For spaghetti and meatballs place the baked meatballs in a pot of simmering marinara. Cook covered for another 20-30 minutes for extra flavour.
Basil Pesto
2 cups/450ml fresh basil leaves
2 cloves garlic
1/2 teaspoon/2ml salt
1/4 teaspoon/1ml black pepper
pinch crushed red pepper flakes
2 teaspoons/10ml lemon juice
1/2 cup/118ml rice Parmesan cheese
3 tablespoons/45ml pine nuts (omit for anyone with nut allergies)
1/2 - 3/4 cup/125-180ml olive oil
Combine all ingredients except oil in food processor or blender. Slowly add oil with the motor running until you get the desired consistency.

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